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What is the most common mozzarella used in Italian pizza

That's a curiosity I have after visiting Italy. I ate pizza all the time but I couldn't differentiate the variety of mozzarella on them. What is the most common mozzarella...

Asked on 04/11/2021

3 answer

How does FPC compare to mammalian rennet?

How does fermentation-produced chymosin (bio-chemically engineered rennet) compare to real mammalian rennet? Does it affect the flavor of the cheese?...

Asked on 04/11/2021

1 answer

How can a nonmetallic metal container make food taste metallic?

Please see the sentence beside the red heart. What's the chemistry behind this? If the metal container doesn't react, how can the food taste metallic? ...

Asked on 04/11/2021

1 answer

My oven seems to cook the outside faster than the inside

I'm not in any way any kind of good cook, I just eat a lot of chicken breasts. I used to have a bargain basement janky gas oven that I...

Asked on 04/11/2021

3 answer

If one tomato had molded, is the rest of the pack safe to eat?

Yesterday I bought a pack of cherry tomatoes and after arriving home I discovered that one of them had developed some impressive black mold (it was bigger than the tomato...

Asked on 04/10/2021

4 answer

Stem on tomatoes

I have noticed stores selling tomatoes with the stems left on. Usually 3-4 tomatoes per stem. Is this just a new marketing gimmick? Or do tomatoes...

Asked on 04/10/2021

1 answer

What is the coating of this spring roll called, and how is it made?

I had these spring rolls at a restraunt, but as you can see the outside was quite different to the 'normal' spring rolls I usually see. The texture is light...

Asked on 04/10/2021

3 answer